Giardinera Burger
Ingredients
Units
Scale
For the Burger:
- 1 lb 75/25 ground beef (for rich flavor)
- 1 tsp porcini mushroom powder (for umami depth)
- 1 tsp Worcestershire powder (for a tangy kick)
- 1 tbsp Meat Church Holy Cow BBQ seasoning (for a smoky touch)
- 4 slices thick-cut applewood smoked bacon (for smokiness and crunch)
- 4 slices provolone cheese (for creamy melt)
- Iceberg lettuce, crisp leaves (for freshness)
- 1 large beefsteak tomato, sliced (for juiciness)
- Mayonnaise, to taste
- Hot Giardiniera, to taste (for a spicy, pickled crunch)
- 4 brioche buns, split and toasted (for a buttery, luxurious bite)
For the Fries:
- 2 large potatoes, cut into fries (for fresh, homemade taste)
- Vegetable oil, for frying
- Sicilian sea salt, to taste (for a bright, mineral flavor)
For the Malt Vinegar and Peppercorn Aioli:
- 1/2 cup mayonnaise
- 1 tbsp malt vinegar (for tanginess)
- 1 tbsp malt vinegar powder
- 1 tsp cracked black peppercorns (for spice)
- 1 clove garlic, minced (optional, for extra zing)
Instructions
- Prepare the Aioli:
- In a small bowl, whisk together mayonnaise, malt vinegar, malt vinegar powder, cracked peppercorns, and minced garlic if using. Set aside in the fridge to let the flavors meld.
- add more malt vinegar to achieve desired consistency.
- Cook the Bacon:
- Lay the bacon slices on a cold skillet. Turn the heat to medium and cook until the bacon is crispy. Drain on paper towels.
- Season the Beef:
- In a bowl, gently mix the ground beef with porcini powder, Worcestershire powder, and BBQ seasoning. Avoid overmixing to keep the patties tender.
- Form the Patties:
- Divide the beef mixture into 4 equal parts and form into patties. Indent the center slightly for even cooking.
- Grill the Burgers:
- Preheat the grill to medium-high heat. Grill the burgers to your desired doneness, about 4 minutes per side for medium-rare.
- Melt the Cheese:
- Place slices of provolone cheese on the burgers during the last minute of grilling to melt.
- Toast the Buns:
- Toast the brioche buns on the grill until golden.
- Fry the Fries:
- Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the cut potatoes until golden and crispy. Drain and sprinkle with Sicilian sea salt.
- Assemble the Burgers:
- Spread mayo on the bottom buns. Place the lettuce, followed by the tomato slices.
- Add the grilled burger with melted cheese.
- Top with crispy bacon and a generous helping of hot giardiniera.
- Serve:
- Serve the burgers with the fresh-cut fries on the side, along with a dollop of the malt vinegar and peppercorn aioli for dipping.
- Add a side of grilled or boiled corn on the cob, if desired, to complete this hearty meal.
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